Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness.

Tenney, Kelsey; Hayes, John E; Bakke, Alyssa J; Elias, Ryan J; Coupland, John N

Tenney, Kelsey; Hayes, John E; Bakke, Alyssa J; Elias, Ryan J; Coupland, John N.

Afiliación

Tenney K; Department of Food Science, The Pennsylvania State University, State College, USA.
Hayes JE; Department of Food Science, The Pennsylvania State University, State College, USA.
Bakke AJ; Sensory Evaluation Center, The Pennsylvania State University, State College, USA.
Elias RJ; Department of Food Science, The Pennsylvania State University, State College, USA.
Coupland JN; Sensory Evaluation Center, The Pennsylvania State University, State College, USA.

J Food Sci ; 88(S1): 122-129, 2023 Mar.

Article en En | MEDLINE | ID: mdl-36377620

Asunto(s)

Cafeína; Gusto; Humanos; Cafeína/química; Quinina; Emulsiones/química; Proteína de Suero de Leche/farmacología; Agua/química

Palabras clave

binding; bitter; emulsion; partitioning; sensory; taste-masking

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Cafeína Límite: Humans Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos

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